Creamy beetroot risotto

Creamy beetroot risotto

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(103 ratings)

Prep: 10 mins Cook: 1 hr, 5 mins


Serves 4
This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring

Nutrition and extra info

  • Vegetarian


  • kcal434
  • fat14g
  • saturates6g
  • carbs65g
  • sugars14g
  • fibre5g
  • protein12g
  • salt0.7g
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  • 500g fresh beetroot



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, finely chopped
  • 250g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 150ml white wine
  • 700ml hot vegetable stock
  • handful grated parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 4 tbsp soured cream
  • handful chopped dill


  1. Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.

  2. Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.

  3. Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

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Comments, questions and tips

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14th Jan, 2013
This is delicious! I cooked this on the stove-top, used cooked beetroots and simply mashed them up (added some salt and dried dill while doing so) and added them to the rice about 12-13 minutes after adding the stock. Didn't have Parmesan or sour cream, but the result was a winner nonetheless! Definitely a keeper :)
5th Jan, 2013
We were really hungry so cut the beetroot small and only took 45 mins in the oven. Added some extra wine to make the puree. Fantastic recipe. Previously not a fan of risotto but now converted!
5th Jan, 2013
We were really hungry so cut the beetroot small and only took 45 mins in the oven. Added some extra wine to make the puree. Fantastic recipe. Previously not a fan of risotto but now converted!
3rd Jan, 2013
I HATE beetroot, can't stand the dirt flavour but I've been determined to make myself find a way to make it edible because of the nutritional value of it. Roasting the beetroot gives it a lovely sweet flavour and dulls down the dirt flavour, and I actually really, really love this recipe, it's very tasty and the colour of the risotto is beautiful. Totally recommend trying this, even for non beetroot fans.
12th Dec, 2012
Love it! I was a relative beetroot virgin before but this recipe uses it in a great way. I didn't had sour cream & dill so improvised with yoghurt, mint & 1 small grated garlic clove and it made a great addition. definitely a must-try!
14th Nov, 2012
I found that roasting for 1h made my beetroot wedges dry and slightly charred at the edges and undercooked in the centre. Result was difficult to puree and a bit chewy. Next time I'll try simply cooking them (or getting pre-cooked ones which are actually more readily available over here). Also I'm skeptical about cooking the rice in the oven as the one thing I've learned over the years is you have to stir a lot to make your risotto nice and creamy (you want the starch from the rice to mix with the stock to make a kind of glue). But hey, I'm no expert so maybe there's something to this method. The hot pink colour makes for a beautiful picture but I felt the flavour was a bit bland - or at least not the kind of rich, savoury taste I like in a risotto. Portions are too small if you don't serve starters or side dishes (for 4 people I'd use half again as much of everything).
13th Nov, 2012
Love love love this recipe, try serve it with a homemade sour cream and horseradish sauce with beetroot chips!! amazing!! for a non vegetarian option pan sear salmon with a brown sugar, salt and pepper rub!! so good one of my fave dishes to cook and eat!!
5th Nov, 2012
I've made this twice (had a glut of beetroot in the veg patch) and it is very tasty and a lovely colour - i think it would work reaaly well as an eye-catching starter for a dinner party. The second time round I didn't bother roasting the beets and boiled them instead and I think it was an improvement because a) it was less hassel, b) it was much easier to puree as they had a higher water content, and c) I prefered the softer texture of the boiled lumps than the hard, dried up roasted bits. I didnt bother with the cream (though I probably would if doing it for guests) though I added some dried dill which really enhanced the flavour.
26th Oct, 2012
Really lovely risotto and such a beautiful colour. I stirred goats cheese into it rather than parmesan, and sprinkled some on top to serve, and also add bacon lardons that I had fried until crisp. Utterly delectable, will certainly make again.
19th Oct, 2012
Beautiful flavour & easy to make. This dish has impressed many of my meat-obsessed friends & family, & I know they weren't being polite as they're very honest when it comes to food! I've had trouble finding raw beetroot at times and tried this recipe with the end of season, sorry-looking, dried out stragglers. Don't recommend it. I've also used vacuum packed beetroot, but if they're packed in vinegar the flavour comes through (yuck!). However, I've found good old M&S pack them in their own juice & that has worked brilliantly for me, resulting in a tasty & juicy risotto. Yum!


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